Makeover Sloppy Joe Mac and Cheese Recipe
- 1 package (16 ounces) elbow macaroni
- 3/4 pound lean ground turkey
- 1/2 cup finely chopped celery
- 1/2 cup shredded carrot
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/2 cup water
- 1 envelope sloppy joe mix
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 1 teaspoon ground mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups 2% milk
- 1 tablespoon Worcestershire sauce
- 8 ounces reduced-fat process cheese (Velveeta), cubed
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- 2. Drain macaroni; set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard, salt and pepper until smooth. Gradually add milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the process cheese until melted. Add macaroni and 1 cup cheddar cheese; mix well.
- 3. Spread two-thirds of the macaroni mixture in a 13-in. x 9-in. baking dish coated with cooking spray. Spread turkey mixture to within 2 in. of edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese; cover and let stand until cheese is melted. Yield: 12 servings.
1 cup: 390 calories, 14g fat (7g saturated fat), 55mg cholesterol, 923mg sodium, 45g carbohydrate (10g sugars, 3g fiber), 23g protein.
Reviews for Makeover Sloppy Joe Mac and Cheese
"This is a family favorite that I make often. The meat sauce part freezes well, so I usually make a 5 times batch of the meat sauce, then serve 1 and freeze 4. The days when I make it by thawing the meat sauce, it is super easy."
"Since I have insulin dep. diabetes, this dish sounds like it may work well for my needs. Thank You for sharing."
"I just made this tonight and it was SO good. I had to make some adjustments for my diet, since I have to eat gluten-free. I substituted rice for the pasta and beans for the meat. I will definitely make this again. My family loved it!!"
"Makes lots. I added a full pound of meat."
"My family really enjoyed this dish. It was very rich. The next time I make it I'll add more meat & less cheese."
"This recipe was okay but I don't feel it's worth all the prep. and clean up. It is a good diet "comfort food" but it's nothing special."
"I used beef instead, and halved the amount of mac, milk,and cheddar, just because there is only two of us. the rest of the recipe I kept the same. I'm making this my new mac and cheese. Sooooo much flavour. As suggested in the magazine I will also try replacing the sloppy joe mix with taco seasoning. Dorothy I thank you."
"I used ground chicken instead of Turkey and also 1% milk. Most delicious"
"Made this without carrots because I didn't have any and used fat free milk. It turned out AMAZING! Great flavor and I agree that it is very creamy and filling. Definitely a recipe for that I will be making again and again!"
"I made this for dinner tonight. It was VERY rich and creamy and VERY filling. I can't imagine making/eating the full fat version- 72 grams of fat per serving according to the non makeover recipe! I enjoyed it, but might try and make it again and not make as much, or even try to lighten it up even more."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.